The Low Carb Kitchen: Drop Biscuits

This is a low carb biscuit that would be great for biscuits and gravy, topping for pot pie, or on their own. They are a bit crumbly. 

The ingredients:

1 1/2 C fine almond flour

2 tsp baking powder

1/4 tsp salt

1/4 C sour cream

2 large eggs

2 TBSP melted butter not hot

The recipe:

Preheat oven to 400 degrees.

Line baking sheet with parchment.

In medium bowl, add the dry ingredients and mix.

In a small bowl add the wet ingredients and whisk together.

Pour wet mixture into the dry mixture and stir to combine.

Allow to sit for 5 minutes.

Drop batter by spoonful leaving 2 in between.

Bake for 10-12 minutes until tops are golden brown.

Cool. 

Store in fridge for up to a week or freeze for up to 6 months.

Notes:

I forgot to let the batter sit for 5 minutes on first half. 

You can make with 1 C cheddar, 1 tsp chives, and 1/2 tsp garlic powder to make like a red lobster biscuit.